1poundOrange Roughy, cod or catfish fillets, fresh or frozen
1cupred pepper, or green, chopped
2teaspoonsgarlic, bottled, minced
1cancream of mushroom soup, or cream of shrimp soup, Do Not Dilute
3/4cuphalf-and-half cream, or light cream
1/4cupbread crumbs, fine
1/4cupParmesan cheese, freshly grated
If using frozen fish, thaw, rinse and pat dry with paper towel. If necessary, cut fish into serving size pieces.
Put the onion, sweet pepper and garlic in a large skillet or frying pan with hot oil and cook just until tender. Place the cooked vegetables into a 2-quart greased baking dish. Place the fish on top of the vegetables and bake uncovered in 400 degree oven for 10 minutes.
In the skillet/frying pan used for cooking the vegetables, combine the soup, half-and-half cream, lemon juice and lemon-pepper seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.
Pour the soup mixture over the fish. Combine the Parmesan cheese and bread crumbs in a small bowl. Sprinkle over the soup and fish. Bake uncovered for 5-10 minutes more or until the bread crumbs are brown.